Had read about you here on the Website...... Flew over from El Paso for a seminar this weekend.....First night here we had an "Emma" and a "Bianca"!! Awesome pies!! =)Keep up the good work!Beautiful oven!!

For 7 minutes of footage to air, they shot on different occasions for 4 days: 7am - 2pm for food/recipe close ups on 1 day, 7am - 2pm on the "Guy" day, 3pm - 6pm on the day me and Dino were making pizzas (Did you hear me say "the fire is hot"...really??), and then one more day of 7am - 2pm for "busy restaurant day". We had to be closed during the filming...so we missed a couple of lunches.

For 7 minutes of footage to air, they shot on different occasions for 4 days: 7am - 2pm for food/recipe close ups on 1 day, 7am - 2pm on the "Guy" day, 3pm - 6pm on the day me and Dino were making pizzas (Did you hear me say "the fire is hot"...really??), and then one more day of 7am - 2pm for "busy restaurant day". We had to be closed during the filming...so we missed a couple of lunches.

That's cool, I always wondered how it was done, it's nice to know now. That pasta dish looked so good, my dad was saying he was hungry the whole time. Congrats on everything.

scott123

Just finished watching it. That was a great segment. It looks like the IT to Pizza transition is a popular one That bacon marmalade looks fantastic- it's giving off a strong hot honey/hellboy kind of vibe (sweet, hot, porky).

Yes watched last night. Great stuff! I loved the Marmalade as well, and he has a great Mixer there ! I mix for 8-11 min total he said 25min total ? and I am also unsure on the 8-12 room temp ferment? Dough looked great and stretched out so nice and easy Also - picky me picked up on the hole (I think) in the one he was working in the oven good to see it happens to even seasoned pros as well. Nice to see a little snippet of Dino working the oven as well, as I think he is the main pizziaolo there most days. However I have a feeling Jay still gets his hands in there at times. Its a passion for him as well as mentioned several times. Great stuff Jay. I wish I were closer for sure also!! Johnedit- yes the pasta looked awesome as well !! after tasting Jeffs and seeing how Jaydoes it I may give it a go flous few eggs and some TLC yum! off to ebay to find another gizmo. !

Don't pay too much attention to the look of the dough for the show...they just wanted specific shots. The dough out of the mixer wasn't fully mixed for the total amount of time we normal do it. You basically just have to do what they tell you. Some of the pizza pics they took were overcooked as they had me holding pizzas in the oven and the crust kept getting browner and browner!

The dough recipe is Dino's from Naples, so I'm not sweating any authenticity or flavor concerns. We do let it rest in bulk for about an hour before balling it up. Whatever we don't use that day goes into the fridge and is brought to room temp before we stretch it. The dough is really light. We don't use any starter - just flour, water, salt, & yeast. I'd love to do a 24 hr bulk ferment at room temp then ball for 6-8 hrs, but with our volume of 500-600 per day, it is logistically not possible. Dough that has never been refrigerated makes fantastic pizza. Room temp is the absolute key for us. When it's cold dough, the cornicione is flat and dense.

Dino is our lead pizzaiolo, but I can still throw down and do run a lot of shifts still.

scott123

The dough recipe is Dino's from Naples, so I'm not sweating any authenticity or flavor concerns. We do let it rest in bulk for about an hour before balling it up. Whatever we don't use that day goes into the fridge and is brought to room temp before we stretch it. The dough is really light. We don't use any starter - just flour, water, salt, & yeast. I'd love to do a 24 hr bulk ferment at room temp then ball for 6-8 hrs, but with our volume of 500-600 per day, it is logistically not possible. Dough that has never been refrigerated makes fantastic pizza. Room temp is the absolute key for us. When it's cold dough, the cornicione is flat and dense.

Da Michele does 1000 pizzas a day with an overnight bulk and they're most likely dealing with less space than you are. You're putting so many man hours into fresh pasta, homemade pancetta, bacon marmalade, but the reality is, like it or not, you're not a bacon marmalade ambassador or a fresh pasta ambassador, you're an ambassador for Neapolitan pizza, and a 1 hour bulk doesn't paint Neapolitan pizza in it's best light. Even the 2 hour bulk in the VPN literature doesn't do it justice (and goes to show you how mercenary the VPN really is).

With great power comes great responsibility You've had national acclaim long before this segment. Shortchanging fermentation might be okay for someone that isn't in the spotlight, but, with your fame, you have a responsibility to represent Neapolitan in the best possible light.